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Method:
Puree the raspberries and their juice in
a blender or food processor. Pass through a sieve (strainer), if
liked, to remove the seeds. Blend a little of the puree with the
cornflour in a saucepan. Stir in the remainder. Bring to the boil and
cook for 2 minutes, stirring, until thickened and clear. Serve hot or
cover with a circle of wetted greaseproof (waxed) paper and leave to
cool.
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